Wheat bran, a principal byproduct of flour milling, stands as an abundant source of dietary fiber, yet its economic potential remains under-exploited in current forage applications. Arabinoxylan(AX), constituting the ...Wheat bran, a principal byproduct of flour milling, stands as an abundant source of dietary fiber, yet its economic potential remains under-exploited in current forage applications. Arabinoxylan(AX), constituting the core of dietary fiber, emerges as a versatile compound with multifaceted functionalities. Its nutritional significance,coupled with its role in cereal food processing, has prompted a surge of studies focusing on the valorization of wheat bran AX. Moreover, the hydrolyzed derivative, arabinoxylan oligosaccharides(AXOS), demonstrates prebiotic and antioxidant properties, offering potential avenues to mitigate the risk of chronic diseases. This review summarizes current knowledge on the valorization of wheat bran AX in terms of the processing and nutritional properties of AX. Moreover, multiple novel applications of AX in the materials area, including biodegradable food packaging films, delivery of bioactive substances as nanoparticles, and the manufacture of food emulsifiers, are also highlighted to extend the utilization of AX. This review underscores the immense potential of wheat bran AX, advocating for its exploitation not only as a nutritional asset but also as a primary ingredient in advanced materials. The synthesis of nutritional and materials perspectives accentuates the multifaceted utility of wheat bran AX, thereby paving the way for sustainable valorization pathways. By unraveling the latent potential within AX, this paper advocates for the holistic and sustainable utilization of wheat bran in diverse, value-added applications.展开更多
China has a rich resource of fragrant japonica rice that is gaining increasing consumers’ interests.In the present study,an untargeted gas chromatography-mass spectrometry-based metabolomics was employed to investiga...China has a rich resource of fragrant japonica rice that is gaining increasing consumers’ interests.In the present study,an untargeted gas chromatography-mass spectrometry-based metabolomics was employed to investigate the volatile profile of Chinese fragrant and non-fragrant japonica varieties.Partial least square discriminative analysis (PLS-DA) along with univariate analysis was taken to seek specific markers in raw and cooked Chinese japonica rice distinguishing fragrant and non-fragrant varieties.Volatile profile of raw Chinese japonica rice dominated by alkanes was completely different from that of cooked rice predominated by aldehydes.Thirteen and eleven volatile compounds were selected as the potential discriminative markers in raw and cooked Chinese japonica rice,respectively.Only 2-acetylpyrrole and decanal served as the specific marker in both raw and cooked Chinese japonica rice.Fragrant Chinese japonica rice varieties contained more 2-acetylpyrrole,(E )-2-octenal,nonanal,1-tetradecene,decanal and (E )-2-decenal in raw rice.While fragrant Chinese japonica rice varieties contained more 2-acetyl-1-pyrroline,2-acetylpyrrole,1-hexanol,decanal and indole in cooked rice.The results provided an in-depth understanding of volatile variation in raw and cooked form of aromatic and non-aromatic cultivars and will benefit rice adulteration identification and marker-assisted flavor breeding in the future.展开更多
The objective of this study was to investigate the effect of different germination times (0–48 h) on the quality characteristics, especially the volatile compounds, of fermented brown rice cake (FBRC). Post-germ...The objective of this study was to investigate the effect of different germination times (0–48 h) on the quality characteristics, especially the volatile compounds, of fermented brown rice cake (FBRC). Post-germination treatment, the viscoelasticity of the rice pulp decreased, also the hardness of FBRC steadily decreased. The 24 h germination time FBRC is considered to have the best quality including the smallest pore average area on the sliced surface and highest sensory score. In addition, the germination treatment also positively impacted the flavor of FBRC. Compared with the non-germination, the germinated groups had higher contents of alcohols, ketones, and heterocyclic compounds. The flavor volatile compounds could be generated via the amino acid metabolism and lipid oxidation pathways. A close correlation was found between the free amino acids, the free fatty acids and the main flavor volatile compounds. Principal component analysis indicated that the germination treatment improved the yeast flavor of brown rice cake;a short germination time was found best to provide a richer flavor. Overall, this study proved that moderate germination treatment effectively could improve the whole quality of FBRC.展开更多
The weak magnetic field has recently attracted much attention for improving the quality of frozen food due to its mild effectiveness and near-complete transmission through the food matrix.This study aimed to explore t...The weak magnetic field has recently attracted much attention for improving the quality of frozen food due to its mild effectiveness and near-complete transmission through the food matrix.This study aimed to explore the effect of the magnetic field with 1 mT and 50 Hz on the freezing process and storage quality of pork and beef.The results showed that the freezing point of beef stored under the magnetic field was-1.7℃,which was 0.5℃ lower than that of conventional frozen(CF)groups,and the phase transition times of pork and beef were reduced by 55.56%and 50.00%,respectively.The magnetic field maintained higher water-holding capacity and decreased drip loss and cooking loss for both types of meat.Coherently,the evaporation and redistribution of water was inhibited by MF,as indicated by the magnetic resonance imaging results.The magnetic field also effectively moderated the hardening in texture,odor deterioration and color change of frozen pork and beef.Less accumulation of free amino acids suggested the degradation of protein was suppressed under magnetic field.The present study would provide a scientific reference for the application of weak magnetic field in meat preservation.展开更多
The contribution of starch granules to the baking properties of frozen dough bread has been investigated using reconstituted dough method.The baking and aging characteristics of frozen dough bread were studied by text...The contribution of starch granules to the baking properties of frozen dough bread has been investigated using reconstituted dough method.The baking and aging characteristics of frozen dough bread were studied by texture analyzer,colorimeter,DSC,FTIR and LF-NMR.Results showed that starch had more impact on bread than gluten in specific volume of frozen dough bread,while gluten contributed more in color and cell density of frozen dough bread crumb during 8-weeks frozen storage.The changes of hardness mainly contributed to starch deterioration in first 4 weeks,then it was dominated by gluten in the later 4-8 weeks.A-Type granules have more effect on texture properties,number of cells and enthalpy of frozen dough bread during storage.B-Type granules contributed more on the size of cells in bread.The main aging change of wheat starch in profiles of bread was provided by A-Type granules during frozen storage.展开更多
Drug repurposing offers a valuable strategy for identifying new therapeutic applications for existing drugs.Recently,disulfiram(DSF),a drug primarily used for alcohol addiction treatment,has emerged as a potential tre...Drug repurposing offers a valuable strategy for identifying new therapeutic applications for existing drugs.Recently,disulfiram(DSF),a drug primarily used for alcohol addiction treatment,has emerged as a potential treatment for inflammatory diseases by inhibiting pyroptosis,a form of programmed cell death.The therapeutic activity of DSF can be further enhanced by the presence of Cu^(2+),although the underlying mechanism of this enhancement remains unclear.In this study,we investigated the mechanistic basis of Cu^(2+)-induced enhancement and discovered that it is attributed to the formation of a novel copper ethylthiocarbamate(CuET)complex.CuET exhibited significantly stronger anti-pyroptotic activity compared to DSF and employed a distinct mechanism of action.However,despite its potent activity,CuET suffered from poor solubility and limited permeability,as revealed by our druggability studies.To overcome these intrinsic limitations,we developed a scalable method to prepare CuET nanocrystals(CuET NCs)using a metal coordination-driven self-assembly approach.Pharmacokinetic studies demonstrated that CuET NCs exhibited a 6-fold improvement in bioavailability.Notably,CuET NCs exhibited high biodistribution in the intestine,suggesting their potential application for the treatment of inflammatory bowel diseases(IBDs).To evaluate their therapeutic efficacy in vivo,we employed a murine model of DSS-induced colitis and observed that CuET NCs effectively attenuated inflammation and ameliorated colitis symptoms.Our findings highlight the discovery of CuET as a potent anti-pyroptotic agent,and the development of CuET NCs represents a novel approach to enhance the druggability of CuET.展开更多
This study aimed to improve the bread quality, especially aroma, using the fermented cream-soy protein isolate (SPI) flavor and reveal the improvement mechanisms. The cream with partially substituted SPI was fermented...This study aimed to improve the bread quality, especially aroma, using the fermented cream-soy protein isolate (SPI) flavor and reveal the improvement mechanisms. The cream with partially substituted SPI was fermented by lactic acid bacteria to enhance its flavor and used for bread making. The study also explored the positive effect of fermented cream on bread quality, especially the aroma formation. The bread quality was assessed by sensory evaluation, texture, and color determination, and the changes in bread dough characteristics were evaluated using a rheofermentometer and a dynamic rheometer. Furthermore, the influence of fermented cream-SPI flavor on bread volatile compounds (VOCs) was investigated using gas chromatography–mass spectrometry and principal component analysis. The results showed that the fermented cream-SPI flavor improved the texture of bread by increasing the gas production and the gluten strength of the dough. It reduced the crumb hardness from 337 ± 12 g to 171 ± 6 g and increased the specific volume from 3.51 ± 0.05 g/mL to 4.19 ± 0.06 g/mL. Moreover, the cream-SPI flavor improved the bread aroma by providing VOCs directly (acids, 2-nonanone, 2-undecanone, 2-tridecanone, and δ-dodecalactone) or precursor substances for VOC formation [esters, (E,E)-2,4-nonadienal, (E)-2-nonenal, and 1-octen-3-ol] during the bread-making process. The present study suggested that the partial substitution of SPI in cream after fermentation had great potential as a bread quality improver to enhance both the texture and aroma of bread.展开更多
The primary aim of this study was to investigate the changes in the quality and flavor profiles of adzuki bean paste hydrolyzed by Flavourzyme.The texture analyzer and gas chromatography-mass spectrometry were used to...The primary aim of this study was to investigate the changes in the quality and flavor profiles of adzuki bean paste hydrolyzed by Flavourzyme.The texture analyzer and gas chromatography-mass spectrometry were used to evaluate the texture,and volatile organic compounds of adzuki bean paste.At the same time,rheometer,highperformance liquid chromatography(HPLC),sodium dodecyl sulfate-polyacrylamide gel electrophoresis(SDSPAGE),and size-exclusion chromatography(SEC)were used to evaluate the changes of adzuki bean paste viscoelasticity,free amino acids and protein.The results demonstrated that the appropriate amount(0.3%,adzuki bean basis)of Flavourzyme enhanced the quality of bean paste,resulting in denser taste and reduced hardness by 51.94%(from 2097.30 g to 1007.79 g).Flavourzyme had an obvious hydrolysis effect on the protein of adzuki bean.The results of SDS-PAGE indicated that low molecular weight proteins increased significantly with higher amount of Flavourzyme addition,which is consistent with the conclusions of SEC(≤12 kDa,increased from 26.12%to 88.65%with 0.3%Flavourzyme).The hydrolysis of protein might contribute to the reduced viscoelasticity and softer texture of adzuki bean paste.Furthermore,the addition of Flavourzyme produced more small peptides and amino acids.It could promote the Maillard reaction during bean paste frying.Thus Maillard-reaction-derived volatile compounds(furfural,maltol,2-pentylfuran,etc.)were enhanced to improve the flavor of bean paste.The positive effects of appropriate amount of Flavourzyme on adzuki bean paste properties indicated the potential application of Flavourzyme on bean paste.展开更多
The aim of this study was to continuously hydrolyze mango peel pectin,an agricultural waste,into pectic oligosaccharides(POS)with antibacterial activity.A packed-bed reactor(PBR)with immobilized polygalacturonase was ...The aim of this study was to continuously hydrolyze mango peel pectin,an agricultural waste,into pectic oligosaccharides(POS)with antibacterial activity.A packed-bed reactor(PBR)with immobilized polygalacturonase was designed,and the effects of the process conditions(flow rate,substrate concentration,and enzyme amount)were evaluated.The optimal conditions were obtained using response surface analysis,and a stable POS production with a yield of 94.56%was achieved.The PBR retained 82%of its initial activity after continuous operation for 72 h.The POS products exhibited good antibacterial activity against E.coli,S.aureus,B.subtilis,and S.typhimurium.The destructive effects of POS on the membrane system integrity were observed via scanning electron microscopy and the leakage of intracellular nucleic acids.Thus,the PBR is a powerful tool for continuous POS production,and hence,it can be applied as an alternative to chemical preservatives in the food industry.展开更多
This study aimed to prepare high-molecular-weight(HMw)dextran-enriched sourdough(HMw-DT-SD)using Leuconostoc mesenteroides ATCC 8293 and to evaluate its effect on the quality of bread.The results demonstrated that HMw...This study aimed to prepare high-molecular-weight(HMw)dextran-enriched sourdough(HMw-DT-SD)using Leuconostoc mesenteroides ATCC 8293 and to evaluate its effect on the quality of bread.The results demonstrated that HMw-DT-SD improved the bread quality by increasing the bread volume from 3.86 cm^(3)/g to 5.04 cm^(3)/g;the bread staling rate decreased by 49.02%compared with that in control.The relationship between bread quality and dough gluten was further investigated.The acidity during bread making greatly influenced the effect of dextran on gluten.The HMw-DT-SD hindered the gluten depolymerization under acidic conditions(pH=3.6)and had a low free thiol content.In addition,the lower content of antiparallelβ-sheets in the bread dough might contribute to the depolymerization of macromolecular gluten(pH>4.4),thus improving the bread volume and texture.The HMw-DT-SD increased the content ofβ-turn structures in bread,suggesting gluten of lower resis-tance to extension.展开更多
Previous studies have demonstrated that co-fermenting Pichia kudriavzevii EP1(EP)and Fructilactobacillus sanfranciscensis can enhance the aroma of sourdough bread.This research aimed to examine the fermentation mechan...Previous studies have demonstrated that co-fermenting Pichia kudriavzevii EP1(EP)and Fructilactobacillus sanfranciscensis can enhance the aroma of sourdough bread.This research aimed to examine the fermentation mechanism of EP compared to Saccharomyces cerevisiae(N)in sourdough and investigate the pathways involved in aroma production.Gas chromatography was used to analyze volatile organic compounds(VOCs)and their correlative essential metabolites.Metabolomics and proteomics were utilized to track changes in metabolic pathways and protein expression during fermentation.The findings revealed that EP fermentation resulted in a significant decrease in VOCs like 2-phenylethanol and octanoic acid,while showing a notable increase(384%)in hexanol production.Essential metabolites revealed reduced utilization of sugars and amino acids,and decreased generation of organic acids like lactic and acetic acid.Specifically,EP fermentation led to decreased levels of glucose-6-phosphate dehydrogenase,pyruvate kinase,NAD+,and NADH,while ATP showed a significant increase.Metabolomics and proteomics analyses highlighted reduced utilization of sugars and amino acids for VOCs production.Consequently,sourdough fermented with EP was rich in oligosaccharides and small peptide molecules.EP utilized organic acids not only to reduce sourdough acidity but also to generate acetyl-CoA.Acetyl-CoA served as energy sources for metabolic activities,such as catalyzing transformations between asparagine,aspartate,glutamate,and glutamine,and played a role in producing higher alcohols like hexanol to enhance sourdough aroma.These findings suggest that EP prefers acid utilization over sugars and amino acids,offering a potential strategy for enhancing sourdough aroma through individual or combined fermentations with other microbiotas.展开更多
In order to investigate the impact of low temperature on enhancing aromas in fermented dough by Pichia kudriavzevii CGMCC 17607(EP),the study initially utilized gas chromatography to detect volatile organic compounds(...In order to investigate the impact of low temperature on enhancing aromas in fermented dough by Pichia kudriavzevii CGMCC 17607(EP),the study initially utilized gas chromatography to detect volatile organic compounds(VOCs),followed by analyzing basal metabolites derived from these VOCs.Metabolomics was employed to monitor metabolic changes during fermentation,while proteomics was used to examine protein expression related to these changes.Results indicated notable increases in VOCs such as 3-methyl-1-butanol and 2-phenylethanol.Essential metabolites exhibited decreases in sugars(e.g.,sucrose,maltose),organic acids(e.g.,lactic acid,acetic acid),and amino acids(e.g.,leucine,histidine).Particularly,low temperature fermentation led to raised levels of NAD+,NADH,acyltransferases,and ATP,excluding pyruvic acid and glucose-6-phosphate dehydrogenase.These outcomes suggested that low temperature fermentation boosted acid utilization and alcohol production.Metabolomics and proteomics highlighted decreased glycolysis influencing energy metabolism.Moreover,metabolomics revealed elevated levels of flavor substances like octanoic acid and its derivatives with aromatic properties,as well as geranic acid with terpenoid aroma.Furthermore,key intermediates like chorismite and phenylpyruvic acid,along with the pivotal enzyme chorismate synthase,illustrated the biosynthesis pathway of shikimic acid instead of phenylalanine.In summary,at low temperature,EP showed weakened glycolysis,with sugars and amino acids metabolizing into desirable flavor substances like alcohols,which promoted acidity reduction and aroma enhancement of dough.展开更多
This study comparatively investigated the heat-triggered molecular and structural changes of wheat gluten in the presence of zein to clarify the gluten and zein interaction mechanism from the perspective of gluten,glu...This study comparatively investigated the heat-triggered molecular and structural changes of wheat gluten in the presence of zein to clarify the gluten and zein interaction mechanism from the perspective of gluten,glutenin,and gliadin polymerization behavior during heating.Scanning electron microscopy(SEM)images showed that zein induced more uniform dispersion of the gluten network during heating.Size exclusion-high performance liquid chromatography(SE-HPLC)results demonstrated that zein addition increased the SDS-soluble protein content in the gluten,glutenin,and gliadin during heating.After heating at 95◦C,zein increased the free sulfhydryl content in gluten and glutenin by 23.15%and 38.97%,respectively.Zein primarily enhanced the non-covalent interaction with gliadin more than with gluten and glutenin.The addition of zein led to a significant decrease in β-sheets content in gluten,glutenin,and gliadin during heating.Zein improved the thermal stability of gluten and gliadin after heating,resulting in higher degradation temperatures and lower weight loss.The improvement in rheological properties of gluten,glutenin,and gliadin during the 95◦C heating phase could be mainly attributed to the prevention of excessive protein aggregation and the promotion of non-covalent interactions by zein.展开更多
The effects of drying on the quality,antioxidant activity and anthocyanin components of blueberry pomace were investigated using hot air drying(HAD),freeze-drying(FD),microwave vacuum drying(MVD)and microwave freeze v...The effects of drying on the quality,antioxidant activity and anthocyanin components of blueberry pomace were investigated using hot air drying(HAD),freeze-drying(FD),microwave vacuum drying(MVD)and microwave freeze vacuum drying(MFD).The quality,antioxidant activity,and individual anthocyanin compositions of blueberry pomace were evaluated and compared with the non-dried control.MVD produced the highest levels of total phenols,total anthocyanins,total sugars and color values in blueberry pomace while HAD gave the lowest.The ABTS+and DPPH radical scavenging abilities of blueberry pomace were significantly high when MVD was used.Moreover,FD,MVD,and MFD resulted in the retention of significantly more anthocyanin species than HAD as determined by HPLC coupled to the mass spectrometer.Overall,MVD proved to be the best technique for preservation of antioxidant capacity and natural color.Therefore,MVD of blueberry pomace can improve efficiency and productivity of the blueberry fruit processing industry while reducing the environmental burden.展开更多
Zein exhibited viscoelastic properties similar to those of wheat dough under appropriate conditions.To improve the characteristics of zein in wheat dough,wheat doughs with added zein(3%)were prepared under redox,salt,...Zein exhibited viscoelastic properties similar to those of wheat dough under appropriate conditions.To improve the characteristics of zein in wheat dough,wheat doughs with added zein(3%)were prepared under redox,salt,and acidic conditions.The incorporation of glutathione(GSH)into the zein-added dough(MGFZ)resulted in reduced viscoelasticity and increased creep strain,corresponding to a more relaxed water distribution,similar to what has been reported in wheat dough.In contrast,the salt-added dough exhibited the opposite trend,with a recovery rate reaching 70.11%.Azodicarbonamide(ADA)and acidic conditions showed a tendency to increase the viscoelasticity of MGFZ.Size exclusion high-performance liquid chromatography(SE-HPLC)demonstrated that ADA and salt induced protein aggregation.Moreover,ADA and salt induced a 2.37%and 7.47%decrease in weight loss,respectively,as detected by thermogravimetric analysis(TGA)when compared with MGFZ.The study provided insights into the effects of redox agents,salt,and acidic environments on zein-enriched wheat dough,potentially enhancing the applicability of zein in wheat-based products.展开更多
This study explored the effects of constant-voltage pulsed electric field thawing(CV-T)and constant-current pulsed electric field thawing(CC-T)on electrical characteristics,temperature distribution and qualities of po...This study explored the effects of constant-voltage pulsed electric field thawing(CV-T)and constant-current pulsed electric field thawing(CC-T)on electrical characteristics,temperature distribution and qualities of porcine longissimus dorsi muscle,considering air thawing(AT)and water immersion thawing(WT)for the comparison,additionally making fresh meat(FM)as the control.The results demonstrated that the impedance of pork decreased rapidly from-20 to-8℃,while the changing trend slowed down from-8 to 0℃;higher frequency was conducive to lowering its impedance and to the thawing.In terms of the effect,pulsed electric field thawing reduced the duration by 33%to 85%,avoiding the loss significantly(P<0.05);however,there was no significant difference in cooking loss(P>0.05).CC-T indicated better temperature uniformity than CV-T,and consistently maintained the surface temperature difference at 0.3-9℃.Therefore,CC-T significantly reduced water migration,muscle damage as well as protein and fat oxidation during the process(P<0.05),meanwhile maintaining colour,water retention and texture properties of the muscle.Circular dichroism and fluorescence spectrometry indicated that CC-T significantly reduced cross-linking,aggregation and sedimentation of myofibrillar proteins(P<0.05)with more stable secondary and tertiary structures than other treatments.In addition,microstructural observations showed that CC-T reduced muscle damage owing to ice crystal rapid melting.Therefore,CC-T could improve the thawing speed,temperature rise uniformity,and quality of pork,which demonstrates the potential of the CC-T method for application.展开更多
In the present study,we investigated the effects of sourdough on the staling rate of bread from the perspectives of starch retrogradation during storage and gluten depolymerization in bread dough.Three sourdough types...In the present study,we investigated the effects of sourdough on the staling rate of bread from the perspectives of starch retrogradation during storage and gluten depolymerization in bread dough.Three sourdough types,which were fermented using Weissella cibaria,Latilactobacillus sakei,and Fructilactobacillus sanfranciscensis strains,were added to bread dough at a 25%ratio.Compared with regular bread,sourdough bread(SDB)exhibited a lower hardness value and slower staling rate during a 7-day storage period.The relative crystallinities and enthalpies revealed that sourdough addition inhibited amylopectin recrystallization.Furthermore,sourdough-induced acid conditions promoted glutenin macropolymer depolymerization;and the dough containing sourdough(SD-D)showed a decrease in viscoelastic properties and changes on microstructure,reflecting a weakened gluten network structure.Among the three sourdough types,L.sakei-fermented sourdough exhibited the lowest staling rate;this might be owing to its higher gluten depolymerization degree,lower α-helix and intermolecular β-sheet contents,and decreased viscoelastic properties.Our study findings provide a theoretical basis for using sourdough fermentation with different strains to develop clean label bread and improve bread quality in the future.展开更多
Alginate lyase is a key enzyme in the bioproduction of alginate oligosaccharides.The alginate lyase AlyC3,derived from Psychromonas sp.C-3,can hydrolyze homopolymerized mannuronic acid into oligosaccharides(primarily ...Alginate lyase is a key enzyme in the bioproduction of alginate oligosaccharides.The alginate lyase AlyC3,derived from Psychromonas sp.C-3,can hydrolyze homopolymerized mannuronic acid into oligosaccharides(primarily composed of mannuronate trimer),which possess physiological properties such as bacteriostatic and antioxidant activities and show a better application prospect.However,the poor thermal stability hinders its potential application in industrial production.In this study,AlyC3 mutants A35P,L95F,N138Y and M162I were obtained through the protein repair one-stop shop(PROSS)design combined with protein data bank in Europe(proteins,interfaces,structures and assemblies)(PDBePISA)analysis of the dimer interface.The results demonstrated that the thermodynamic and kinetic stability of these single-point mutants were significantly improved compared to the wild-type(WT),with the melting temperature increased by 4.33,9.35,9.74 and 11.24℃,respectively,while the half-life(t_(1/2))was 1.66,1.02,1.02 and 1.53 times higher than that of WT,respectively.Based on this,the beneficial mutations were further combined to obtain a combinatorial mutant,A35P-L95F-N138Y-M162I,which exhibited the superior thermal stability.Notably,the combinatorial mutant’s melting and optimal temperature increased by 17.05 and 10℃,respectively;moreover,the mutant enzyme’s t_(1/2)and enzyme activity were 8.21 times and 123.93%higher than those of the WT,respectively.Structural analyses indicated that increased hydrophobic interactions and polar bonding between the mutated and nearby residues,with improved rigidity in the flexible loop,might account for the significantly improved thermal stability of the reengineered AlyC3,which makes it a robust candidate for alginate oligosaccharide production.展开更多
Surfactin holds significant potential as a natural emulsifier and antimicrobial agent,offering a promising alternative to synthetic ingredients in the food industry.However,its large-scale application is hindered by l...Surfactin holds significant potential as a natural emulsifier and antimicrobial agent,offering a promising alternative to synthetic ingredients in the food industry.However,its large-scale application is hindered by low production yields.Recent studies have explored the use of magnetic fields(MF)in bioprocesses due to their potential to enhance fermentation efficiency.This study investigated the effects of a static MF on Bacillus subtilis to improve surfactin production.Results showed that a 24 mT static MF increased the maximum surfactin productivity by 118.6%(p<0.05).Mechanistic studies revealed that the MF induced pH fluctuations in the fermentation broth and enhanced sugar consumption by B.subtilis.Untargeted metabolomic analysis demonstrated that MF intervention significantly up-regulated the accumulation of key intermediates and energy metabolites during the lag and logarithmic growth phases,facilitating the synthesis of surfactin precursors such as fatty acids,amino acids,and energy-related substances.Additionally,the activities of four critical enzymespyruvate kinase(PK),acetyl-CoA carboxylase(ACC),glutamic-oxalacetic transaminase(GOT),and glutamate synthetase(GOGAT)-involved in surfactin biosynthesis were notably enhanced.These findings provide a foundation for the potential application of MF in industrial-scale surfactin production for food processing.展开更多
Induced electric field(IEF),as a promising emerging technology,has been applied to the processing of many acidic juices.However,few studies on the inactivation kinetics of orange juice by IEF have been reported so far...Induced electric field(IEF),as a promising emerging technology,has been applied to the processing of many acidic juices.However,few studies on the inactivation kinetics of orange juice by IEF have been reported so far.The kinetics of the inactivation of Escherichia coli,Saccharomyces cerevisiae,and Alicyclobacillus acidoterrestris in orange juice(pH 3.41,11.40°Brix,electrical conductivity of 0.3887 S m^(-1))by IEF were investigated.R_(adj)^(2),mean squared error(MSE),and Akaike information criterion(AIC)confirmed the Weibull model as the optimal-fitting one among the three.During the IEF treatment process,the temperature of the orange juice rose linearly with time.Escherichia coli and Saccharomyces cerevisiae had slower inactivation rates in early-stage IEF treatment and faster rates in the late stage,whereas Alicyclobacillus acidoterrestris exhibited the highest inactivation rate in the mid-stage,exhibiting shoulder effects and tailing effects.Among the three microorganisms,Saccharomyces cer-evisiae exhibited stronger initial stress tolerance to IEF,as it showed the highest α values and shoulder length(SI)values,ranging from 115.17 s to 304.25 s and 115.07 s-198.49 s,respectively.This phenomenon could be attributed to its eukaryotic cell structure and thicker cell wall.Another finding is that Alicyclobacillus acid-oterrestris may be more sensitive to IEF than conventional thermal treatments.Overall,this study established kinetic models for microbial inactivation and compared them with the effects of pasteurization on the funda-mental quality attributes of orange juice,providing a theoretical foundation for applying IEF in the microbial control of acidic fruit juices.展开更多
基金supported by the National Key Research and Development Plan Project (2022YFD2301401)Young Elite Scientists Sponsorship Program by the CAST (2022QNRC001)+4 种基金the Outstanding Youth Science Fund Project of Natural Science Foundation of Jiangsu Province (BK20211576)the Central Government Guides Local Funds (ZYYD2023A13)Key Technology Research and Development Program of Jiangsu Province (BE2023370)Hainan Province (ZDYF2022XDNY233)a project funded by the Priority Academic Program Development (PAPD) of Jiangsu Higher Education Institutions。
文摘Wheat bran, a principal byproduct of flour milling, stands as an abundant source of dietary fiber, yet its economic potential remains under-exploited in current forage applications. Arabinoxylan(AX), constituting the core of dietary fiber, emerges as a versatile compound with multifaceted functionalities. Its nutritional significance,coupled with its role in cereal food processing, has prompted a surge of studies focusing on the valorization of wheat bran AX. Moreover, the hydrolyzed derivative, arabinoxylan oligosaccharides(AXOS), demonstrates prebiotic and antioxidant properties, offering potential avenues to mitigate the risk of chronic diseases. This review summarizes current knowledge on the valorization of wheat bran AX in terms of the processing and nutritional properties of AX. Moreover, multiple novel applications of AX in the materials area, including biodegradable food packaging films, delivery of bioactive substances as nanoparticles, and the manufacture of food emulsifiers, are also highlighted to extend the utilization of AX. This review underscores the immense potential of wheat bran AX, advocating for its exploitation not only as a nutritional asset but also as a primary ingredient in advanced materials. The synthesis of nutritional and materials perspectives accentuates the multifaceted utility of wheat bran AX, thereby paving the way for sustainable valorization pathways. By unraveling the latent potential within AX, this paper advocates for the holistic and sustainable utilization of wheat bran in diverse, value-added applications.
基金greatly appreciate National Japonica Rice Engineering Technology Research Center and Yangzhou University for rice samples provided.This work was supported by the National Natural Science Support of China(No.31872905)the National Thirteenth Five-Year Plan for Science&Technology Support of China(2018YFD0400604)+3 种基金the China Postdoctoral Science Foundation(No.2020M671344)the Major scientific and technological innovation project of Shandong Province(2019JZZY010722)the foundation of State Key Laboratory of Biobased Materials and Green Papermaking,Qilu University of Technology,Shandong Academy of Science(No.KF201910)the National Natural Science Support of China(32001617).
文摘China has a rich resource of fragrant japonica rice that is gaining increasing consumers’ interests.In the present study,an untargeted gas chromatography-mass spectrometry-based metabolomics was employed to investigate the volatile profile of Chinese fragrant and non-fragrant japonica varieties.Partial least square discriminative analysis (PLS-DA) along with univariate analysis was taken to seek specific markers in raw and cooked Chinese japonica rice distinguishing fragrant and non-fragrant varieties.Volatile profile of raw Chinese japonica rice dominated by alkanes was completely different from that of cooked rice predominated by aldehydes.Thirteen and eleven volatile compounds were selected as the potential discriminative markers in raw and cooked Chinese japonica rice,respectively.Only 2-acetylpyrrole and decanal served as the specific marker in both raw and cooked Chinese japonica rice.Fragrant Chinese japonica rice varieties contained more 2-acetylpyrrole,(E )-2-octenal,nonanal,1-tetradecene,decanal and (E )-2-decenal in raw rice.While fragrant Chinese japonica rice varieties contained more 2-acetyl-1-pyrroline,2-acetylpyrrole,1-hexanol,decanal and indole in cooked rice.The results provided an in-depth understanding of volatile variation in raw and cooked form of aromatic and non-aromatic cultivars and will benefit rice adulteration identification and marker-assisted flavor breeding in the future.
基金supported by the National Key R&D Program of China(2021YFD2100200/2021YFD2100201).
文摘The objective of this study was to investigate the effect of different germination times (0–48 h) on the quality characteristics, especially the volatile compounds, of fermented brown rice cake (FBRC). Post-germination treatment, the viscoelasticity of the rice pulp decreased, also the hardness of FBRC steadily decreased. The 24 h germination time FBRC is considered to have the best quality including the smallest pore average area on the sliced surface and highest sensory score. In addition, the germination treatment also positively impacted the flavor of FBRC. Compared with the non-germination, the germinated groups had higher contents of alcohols, ketones, and heterocyclic compounds. The flavor volatile compounds could be generated via the amino acid metabolism and lipid oxidation pathways. A close correlation was found between the free amino acids, the free fatty acids and the main flavor volatile compounds. Principal component analysis indicated that the germination treatment improved the yeast flavor of brown rice cake;a short germination time was found best to provide a richer flavor. Overall, this study proved that moderate germination treatment effectively could improve the whole quality of FBRC.
基金financially supported by the National Natural Science Foundation of China(No.32101990,No.32202226)the Jiangsu Agriculture Science and Technology Innovation Fund(No.CX(22)2041).
文摘The weak magnetic field has recently attracted much attention for improving the quality of frozen food due to its mild effectiveness and near-complete transmission through the food matrix.This study aimed to explore the effect of the magnetic field with 1 mT and 50 Hz on the freezing process and storage quality of pork and beef.The results showed that the freezing point of beef stored under the magnetic field was-1.7℃,which was 0.5℃ lower than that of conventional frozen(CF)groups,and the phase transition times of pork and beef were reduced by 55.56%and 50.00%,respectively.The magnetic field maintained higher water-holding capacity and decreased drip loss and cooking loss for both types of meat.Coherently,the evaporation and redistribution of water was inhibited by MF,as indicated by the magnetic resonance imaging results.The magnetic field also effectively moderated the hardening in texture,odor deterioration and color change of frozen pork and beef.Less accumulation of free amino acids suggested the degradation of protein was suppressed under magnetic field.The present study would provide a scientific reference for the application of weak magnetic field in meat preservation.
基金supported by the National“Thirteenth Five-Year”Plan for Science&Technology Support of China(No.2018YFD0400604)National Natural Science Foundation of China(No.31872905)+1 种基金the Postgraduate Research&Practice Innovation Program of Jiangsu Province(No.KYCX20_1879)the China Scholarship Council(CSC,No.csc 202006790060).
文摘The contribution of starch granules to the baking properties of frozen dough bread has been investigated using reconstituted dough method.The baking and aging characteristics of frozen dough bread were studied by texture analyzer,colorimeter,DSC,FTIR and LF-NMR.Results showed that starch had more impact on bread than gluten in specific volume of frozen dough bread,while gluten contributed more in color and cell density of frozen dough bread crumb during 8-weeks frozen storage.The changes of hardness mainly contributed to starch deterioration in first 4 weeks,then it was dominated by gluten in the later 4-8 weeks.A-Type granules have more effect on texture properties,number of cells and enthalpy of frozen dough bread during storage.B-Type granules contributed more on the size of cells in bread.The main aging change of wheat starch in profiles of bread was provided by A-Type granules during frozen storage.
基金supported by National Key Research and Development Program of China(2021YFC2500802)National Natural Science Foundation of China(Nos.82071986,82073799,81771827,82272207,and 82202398)+3 种基金Natural Science Foundation of Hunan Province China(Nos.2021JJ20084 and 2021JJ20090)the Science and Technology Innovation Program of Hunan Province(2021RC3020,China)the Central South University Graduate Students Independent Exploration and Innovation Project(No.2021zzts0984,China)the Wisdom Accumulation and Talent Cultivation Project of the Third Xiangya Hospital of Central South University(China).
文摘Drug repurposing offers a valuable strategy for identifying new therapeutic applications for existing drugs.Recently,disulfiram(DSF),a drug primarily used for alcohol addiction treatment,has emerged as a potential treatment for inflammatory diseases by inhibiting pyroptosis,a form of programmed cell death.The therapeutic activity of DSF can be further enhanced by the presence of Cu^(2+),although the underlying mechanism of this enhancement remains unclear.In this study,we investigated the mechanistic basis of Cu^(2+)-induced enhancement and discovered that it is attributed to the formation of a novel copper ethylthiocarbamate(CuET)complex.CuET exhibited significantly stronger anti-pyroptotic activity compared to DSF and employed a distinct mechanism of action.However,despite its potent activity,CuET suffered from poor solubility and limited permeability,as revealed by our druggability studies.To overcome these intrinsic limitations,we developed a scalable method to prepare CuET nanocrystals(CuET NCs)using a metal coordination-driven self-assembly approach.Pharmacokinetic studies demonstrated that CuET NCs exhibited a 6-fold improvement in bioavailability.Notably,CuET NCs exhibited high biodistribution in the intestine,suggesting their potential application for the treatment of inflammatory bowel diseases(IBDs).To evaluate their therapeutic efficacy in vivo,we employed a murine model of DSS-induced colitis and observed that CuET NCs effectively attenuated inflammation and ameliorated colitis symptoms.Our findings highlight the discovery of CuET as a potent anti-pyroptotic agent,and the development of CuET NCs represents a novel approach to enhance the druggability of CuET.
基金The National Natural Science Support of China(No.32001617).
文摘This study aimed to improve the bread quality, especially aroma, using the fermented cream-soy protein isolate (SPI) flavor and reveal the improvement mechanisms. The cream with partially substituted SPI was fermented by lactic acid bacteria to enhance its flavor and used for bread making. The study also explored the positive effect of fermented cream on bread quality, especially the aroma formation. The bread quality was assessed by sensory evaluation, texture, and color determination, and the changes in bread dough characteristics were evaluated using a rheofermentometer and a dynamic rheometer. Furthermore, the influence of fermented cream-SPI flavor on bread volatile compounds (VOCs) was investigated using gas chromatography–mass spectrometry and principal component analysis. The results showed that the fermented cream-SPI flavor improved the texture of bread by increasing the gas production and the gluten strength of the dough. It reduced the crumb hardness from 337 ± 12 g to 171 ± 6 g and increased the specific volume from 3.51 ± 0.05 g/mL to 4.19 ± 0.06 g/mL. Moreover, the cream-SPI flavor improved the bread aroma by providing VOCs directly (acids, 2-nonanone, 2-undecanone, 2-tridecanone, and δ-dodecalactone) or precursor substances for VOC formation [esters, (E,E)-2,4-nonadienal, (E)-2-nonenal, and 1-octen-3-ol] during the bread-making process. The present study suggested that the partial substitution of SPI in cream after fermentation had great potential as a bread quality improver to enhance both the texture and aroma of bread.
基金The National Natural Science Foundation of China(No.32001617).
文摘The primary aim of this study was to investigate the changes in the quality and flavor profiles of adzuki bean paste hydrolyzed by Flavourzyme.The texture analyzer and gas chromatography-mass spectrometry were used to evaluate the texture,and volatile organic compounds of adzuki bean paste.At the same time,rheometer,highperformance liquid chromatography(HPLC),sodium dodecyl sulfate-polyacrylamide gel electrophoresis(SDSPAGE),and size-exclusion chromatography(SEC)were used to evaluate the changes of adzuki bean paste viscoelasticity,free amino acids and protein.The results demonstrated that the appropriate amount(0.3%,adzuki bean basis)of Flavourzyme enhanced the quality of bean paste,resulting in denser taste and reduced hardness by 51.94%(from 2097.30 g to 1007.79 g).Flavourzyme had an obvious hydrolysis effect on the protein of adzuki bean.The results of SDS-PAGE indicated that low molecular weight proteins increased significantly with higher amount of Flavourzyme addition,which is consistent with the conclusions of SEC(≤12 kDa,increased from 26.12%to 88.65%with 0.3%Flavourzyme).The hydrolysis of protein might contribute to the reduced viscoelasticity and softer texture of adzuki bean paste.Furthermore,the addition of Flavourzyme produced more small peptides and amino acids.It could promote the Maillard reaction during bean paste frying.Thus Maillard-reaction-derived volatile compounds(furfural,maltol,2-pentylfuran,etc.)were enhanced to improve the flavor of bean paste.The positive effects of appropriate amount of Flavourzyme on adzuki bean paste properties indicated the potential application of Flavourzyme on bean paste.
基金supported by the National Natural Science Foundation of China(No.32072164)Natural Science Foundation of Jiangsu Province(No.BK20210458)+1 种基金the National Key Research and Development Program of China(No.2020YFC1606804)the Postdoctoral Research Funding Plan of China(No.2019M651710).
文摘The aim of this study was to continuously hydrolyze mango peel pectin,an agricultural waste,into pectic oligosaccharides(POS)with antibacterial activity.A packed-bed reactor(PBR)with immobilized polygalacturonase was designed,and the effects of the process conditions(flow rate,substrate concentration,and enzyme amount)were evaluated.The optimal conditions were obtained using response surface analysis,and a stable POS production with a yield of 94.56%was achieved.The PBR retained 82%of its initial activity after continuous operation for 72 h.The POS products exhibited good antibacterial activity against E.coli,S.aureus,B.subtilis,and S.typhimurium.The destructive effects of POS on the membrane system integrity were observed via scanning electron microscopy and the leakage of intracellular nucleic acids.Thus,the PBR is a powerful tool for continuous POS production,and hence,it can be applied as an alternative to chemical preservatives in the food industry.
基金supported by the National Key R&D Program of China(2022YFF11005032022YFD2100301/2022YFD2100303)+3 种基金the Na-tional Natural Science Foundation of China(No.32001617)the fund of Cultivation Project of Double First-Class Disciplines of Food Science and Engineering,Beijing Technology&Business University(No.19008022213)the Fundamental Research Funds for the Central Uni-versities(No.JUSRP123052)the Research Program of State Key Lab-oratory of Food Science and Resources,Jiangnan University(No.SKLFZZB-202309).
文摘This study aimed to prepare high-molecular-weight(HMw)dextran-enriched sourdough(HMw-DT-SD)using Leuconostoc mesenteroides ATCC 8293 and to evaluate its effect on the quality of bread.The results demonstrated that HMw-DT-SD improved the bread quality by increasing the bread volume from 3.86 cm^(3)/g to 5.04 cm^(3)/g;the bread staling rate decreased by 49.02%compared with that in control.The relationship between bread quality and dough gluten was further investigated.The acidity during bread making greatly influenced the effect of dextran on gluten.The HMw-DT-SD hindered the gluten depolymerization under acidic conditions(pH=3.6)and had a low free thiol content.In addition,the lower content of antiparallelβ-sheets in the bread dough might contribute to the depolymerization of macromolecular gluten(pH>4.4),thus improving the bread volume and texture.The HMw-DT-SD increased the content ofβ-turn structures in bread,suggesting gluten of lower resis-tance to extension.
基金supported by the National Natural Science Foundation of China(No.32001617)the National Key R&D Program of China(2022YFF1100503,2022YFD2100300/2022YFD2100303)+1 种基金the fund of Jiangsu Key Laboratory of Advanced Food Manufacturing Equipment&Technology(FM-202306)supported by the China Scholarship Council(CSC,No.csc 202206790003).
文摘Previous studies have demonstrated that co-fermenting Pichia kudriavzevii EP1(EP)and Fructilactobacillus sanfranciscensis can enhance the aroma of sourdough bread.This research aimed to examine the fermentation mechanism of EP compared to Saccharomyces cerevisiae(N)in sourdough and investigate the pathways involved in aroma production.Gas chromatography was used to analyze volatile organic compounds(VOCs)and their correlative essential metabolites.Metabolomics and proteomics were utilized to track changes in metabolic pathways and protein expression during fermentation.The findings revealed that EP fermentation resulted in a significant decrease in VOCs like 2-phenylethanol and octanoic acid,while showing a notable increase(384%)in hexanol production.Essential metabolites revealed reduced utilization of sugars and amino acids,and decreased generation of organic acids like lactic and acetic acid.Specifically,EP fermentation led to decreased levels of glucose-6-phosphate dehydrogenase,pyruvate kinase,NAD+,and NADH,while ATP showed a significant increase.Metabolomics and proteomics analyses highlighted reduced utilization of sugars and amino acids for VOCs production.Consequently,sourdough fermented with EP was rich in oligosaccharides and small peptide molecules.EP utilized organic acids not only to reduce sourdough acidity but also to generate acetyl-CoA.Acetyl-CoA served as energy sources for metabolic activities,such as catalyzing transformations between asparagine,aspartate,glutamate,and glutamine,and played a role in producing higher alcohols like hexanol to enhance sourdough aroma.These findings suggest that EP prefers acid utilization over sugars and amino acids,offering a potential strategy for enhancing sourdough aroma through individual or combined fermentations with other microbiotas.
基金supported by the National Natural Science Foundation of China(No.32001617)the National Key R&D Program of China(2022YFF1100503,2022YFD2100300/2022YFD2100303)+1 种基金the fund of Jiangsu Key Laboratory of Advanced Food Manufacturing Equipment&Technology(FM-202306)supported by the China Scholarship Council(CSC,No.csc 202206790003).
文摘In order to investigate the impact of low temperature on enhancing aromas in fermented dough by Pichia kudriavzevii CGMCC 17607(EP),the study initially utilized gas chromatography to detect volatile organic compounds(VOCs),followed by analyzing basal metabolites derived from these VOCs.Metabolomics was employed to monitor metabolic changes during fermentation,while proteomics was used to examine protein expression related to these changes.Results indicated notable increases in VOCs such as 3-methyl-1-butanol and 2-phenylethanol.Essential metabolites exhibited decreases in sugars(e.g.,sucrose,maltose),organic acids(e.g.,lactic acid,acetic acid),and amino acids(e.g.,leucine,histidine).Particularly,low temperature fermentation led to raised levels of NAD+,NADH,acyltransferases,and ATP,excluding pyruvic acid and glucose-6-phosphate dehydrogenase.These outcomes suggested that low temperature fermentation boosted acid utilization and alcohol production.Metabolomics and proteomics highlighted decreased glycolysis influencing energy metabolism.Moreover,metabolomics revealed elevated levels of flavor substances like octanoic acid and its derivatives with aromatic properties,as well as geranic acid with terpenoid aroma.Furthermore,key intermediates like chorismite and phenylpyruvic acid,along with the pivotal enzyme chorismate synthase,illustrated the biosynthesis pathway of shikimic acid instead of phenylalanine.In summary,at low temperature,EP showed weakened glycolysis,with sugars and amino acids metabolizing into desirable flavor substances like alcohols,which promoted acidity reduction and aroma enhancement of dough.
基金supported by the National key research and development program(2022YFD2100300/2022YFD2100303,2022YFD2100401,2022YFF1100503-3)the National Natural Science Foundation of China(No.32001617,32172353)the Fundamental Research Funds for the Central Universities(No.JUSRP123052).
文摘This study comparatively investigated the heat-triggered molecular and structural changes of wheat gluten in the presence of zein to clarify the gluten and zein interaction mechanism from the perspective of gluten,glutenin,and gliadin polymerization behavior during heating.Scanning electron microscopy(SEM)images showed that zein induced more uniform dispersion of the gluten network during heating.Size exclusion-high performance liquid chromatography(SE-HPLC)results demonstrated that zein addition increased the SDS-soluble protein content in the gluten,glutenin,and gliadin during heating.After heating at 95◦C,zein increased the free sulfhydryl content in gluten and glutenin by 23.15%and 38.97%,respectively.Zein primarily enhanced the non-covalent interaction with gliadin more than with gluten and glutenin.The addition of zein led to a significant decrease in β-sheets content in gluten,glutenin,and gliadin during heating.Zein improved the thermal stability of gluten and gliadin after heating,resulting in higher degradation temperatures and lower weight loss.The improvement in rheological properties of gluten,glutenin,and gliadin during the 95◦C heating phase could be mainly attributed to the prevention of excessive protein aggregation and the promotion of non-covalent interactions by zein.
基金funded by the National Natural Science Foundation of China(31401489)Key R&D projects in Jiangsu Province(BE2018374)+2 种基金Jiangsu Provincial Government Study Abroad Fund(29011904)granted by Jiangsu Agriculture Science and Technology Innovation Fund(No.CX(22)2041)Shandong Provincial Science and Technology of Small and Medium Enterprises Innovation Ability Enhancement Project(No.2023TSGC0489).
文摘The effects of drying on the quality,antioxidant activity and anthocyanin components of blueberry pomace were investigated using hot air drying(HAD),freeze-drying(FD),microwave vacuum drying(MVD)and microwave freeze vacuum drying(MFD).The quality,antioxidant activity,and individual anthocyanin compositions of blueberry pomace were evaluated and compared with the non-dried control.MVD produced the highest levels of total phenols,total anthocyanins,total sugars and color values in blueberry pomace while HAD gave the lowest.The ABTS+and DPPH radical scavenging abilities of blueberry pomace were significantly high when MVD was used.Moreover,FD,MVD,and MFD resulted in the retention of significantly more anthocyanin species than HAD as determined by HPLC coupled to the mass spectrometer.Overall,MVD proved to be the best technique for preservation of antioxidant capacity and natural color.Therefore,MVD of blueberry pomace can improve efficiency and productivity of the blueberry fruit processing industry while reducing the environmental burden.
基金supported by the National key research and development program(2022YFD2100300/2022YFD2100303/2022YFD2100401,2022YFF1100503-3).
文摘Zein exhibited viscoelastic properties similar to those of wheat dough under appropriate conditions.To improve the characteristics of zein in wheat dough,wheat doughs with added zein(3%)were prepared under redox,salt,and acidic conditions.The incorporation of glutathione(GSH)into the zein-added dough(MGFZ)resulted in reduced viscoelasticity and increased creep strain,corresponding to a more relaxed water distribution,similar to what has been reported in wheat dough.In contrast,the salt-added dough exhibited the opposite trend,with a recovery rate reaching 70.11%.Azodicarbonamide(ADA)and acidic conditions showed a tendency to increase the viscoelasticity of MGFZ.Size exclusion high-performance liquid chromatography(SE-HPLC)demonstrated that ADA and salt induced protein aggregation.Moreover,ADA and salt induced a 2.37%and 7.47%decrease in weight loss,respectively,as detected by thermogravimetric analysis(TGA)when compared with MGFZ.The study provided insights into the effects of redox agents,salt,and acidic environments on zein-enriched wheat dough,potentially enhancing the applicability of zein in wheat-based products.
基金supported by the National key research and development program of China(2022YFD2100401)National Natural Science Foundation of China(32172353,32202226)Jiangsu Agriculture Science and Technology Innovation Fund(CX(22)2041).
文摘This study explored the effects of constant-voltage pulsed electric field thawing(CV-T)and constant-current pulsed electric field thawing(CC-T)on electrical characteristics,temperature distribution and qualities of porcine longissimus dorsi muscle,considering air thawing(AT)and water immersion thawing(WT)for the comparison,additionally making fresh meat(FM)as the control.The results demonstrated that the impedance of pork decreased rapidly from-20 to-8℃,while the changing trend slowed down from-8 to 0℃;higher frequency was conducive to lowering its impedance and to the thawing.In terms of the effect,pulsed electric field thawing reduced the duration by 33%to 85%,avoiding the loss significantly(P<0.05);however,there was no significant difference in cooking loss(P>0.05).CC-T indicated better temperature uniformity than CV-T,and consistently maintained the surface temperature difference at 0.3-9℃.Therefore,CC-T significantly reduced water migration,muscle damage as well as protein and fat oxidation during the process(P<0.05),meanwhile maintaining colour,water retention and texture properties of the muscle.Circular dichroism and fluorescence spectrometry indicated that CC-T significantly reduced cross-linking,aggregation and sedimentation of myofibrillar proteins(P<0.05)with more stable secondary and tertiary structures than other treatments.In addition,microstructural observations showed that CC-T reduced muscle damage owing to ice crystal rapid melting.Therefore,CC-T could improve the thawing speed,temperature rise uniformity,and quality of pork,which demonstrates the potential of the CC-T method for application.
基金supported by the National Key R&D Program of China(2022YFF1100503,2022YFD2100300/2022YFD2100303)the National Natural Science Foundation of China(No.32001617)+1 种基金the fund of Cultivation Project of Double First-Class Disciplines of Food Science and Engineering,Beijing Technology&Business University(No.19008022213)the fund of Jiangsu Key Laboratory of Advanced Food Manufacturing Equipment&Technology(FM-202306).
文摘In the present study,we investigated the effects of sourdough on the staling rate of bread from the perspectives of starch retrogradation during storage and gluten depolymerization in bread dough.Three sourdough types,which were fermented using Weissella cibaria,Latilactobacillus sakei,and Fructilactobacillus sanfranciscensis strains,were added to bread dough at a 25%ratio.Compared with regular bread,sourdough bread(SDB)exhibited a lower hardness value and slower staling rate during a 7-day storage period.The relative crystallinities and enthalpies revealed that sourdough addition inhibited amylopectin recrystallization.Furthermore,sourdough-induced acid conditions promoted glutenin macropolymer depolymerization;and the dough containing sourdough(SD-D)showed a decrease in viscoelastic properties and changes on microstructure,reflecting a weakened gluten network structure.Among the three sourdough types,L.sakei-fermented sourdough exhibited the lowest staling rate;this might be owing to its higher gluten depolymerization degree,lower α-helix and intermolecular β-sheet contents,and decreased viscoelastic properties.Our study findings provide a theoretical basis for using sourdough fermentation with different strains to develop clean label bread and improve bread quality in the future.
基金supported by the National Natural Science Foundation of China(No.32072164).
文摘Alginate lyase is a key enzyme in the bioproduction of alginate oligosaccharides.The alginate lyase AlyC3,derived from Psychromonas sp.C-3,can hydrolyze homopolymerized mannuronic acid into oligosaccharides(primarily composed of mannuronate trimer),which possess physiological properties such as bacteriostatic and antioxidant activities and show a better application prospect.However,the poor thermal stability hinders its potential application in industrial production.In this study,AlyC3 mutants A35P,L95F,N138Y and M162I were obtained through the protein repair one-stop shop(PROSS)design combined with protein data bank in Europe(proteins,interfaces,structures and assemblies)(PDBePISA)analysis of the dimer interface.The results demonstrated that the thermodynamic and kinetic stability of these single-point mutants were significantly improved compared to the wild-type(WT),with the melting temperature increased by 4.33,9.35,9.74 and 11.24℃,respectively,while the half-life(t_(1/2))was 1.66,1.02,1.02 and 1.53 times higher than that of WT,respectively.Based on this,the beneficial mutations were further combined to obtain a combinatorial mutant,A35P-L95F-N138Y-M162I,which exhibited the superior thermal stability.Notably,the combinatorial mutant’s melting and optimal temperature increased by 17.05 and 10℃,respectively;moreover,the mutant enzyme’s t_(1/2)and enzyme activity were 8.21 times and 123.93%higher than those of the WT,respectively.Structural analyses indicated that increased hydrophobic interactions and polar bonding between the mutated and nearby residues,with improved rigidity in the flexible loop,might account for the significantly improved thermal stability of the reengineered AlyC3,which makes it a robust candidate for alginate oligosaccharide production.
基金supported by the National key research and development program of China(2022YFD2100302)National Natural Science Foundation of China(32202226)Jiangsu Key Research and Development Program(BE2023309).
文摘Surfactin holds significant potential as a natural emulsifier and antimicrobial agent,offering a promising alternative to synthetic ingredients in the food industry.However,its large-scale application is hindered by low production yields.Recent studies have explored the use of magnetic fields(MF)in bioprocesses due to their potential to enhance fermentation efficiency.This study investigated the effects of a static MF on Bacillus subtilis to improve surfactin production.Results showed that a 24 mT static MF increased the maximum surfactin productivity by 118.6%(p<0.05).Mechanistic studies revealed that the MF induced pH fluctuations in the fermentation broth and enhanced sugar consumption by B.subtilis.Untargeted metabolomic analysis demonstrated that MF intervention significantly up-regulated the accumulation of key intermediates and energy metabolites during the lag and logarithmic growth phases,facilitating the synthesis of surfactin precursors such as fatty acids,amino acids,and energy-related substances.Additionally,the activities of four critical enzymespyruvate kinase(PK),acetyl-CoA carboxylase(ACC),glutamic-oxalacetic transaminase(GOT),and glutamate synthetase(GOGAT)-involved in surfactin biosynthesis were notably enhanced.These findings provide a foundation for the potential application of MF in industrial-scale surfactin production for food processing.
基金financially supported by the National Natural Science Foundation of China(No.32202226)the Guangxi Zhuang Autonomous Region Central-Guided Local Science and Technology Development Fund Project(Guike ZY24212017).
文摘Induced electric field(IEF),as a promising emerging technology,has been applied to the processing of many acidic juices.However,few studies on the inactivation kinetics of orange juice by IEF have been reported so far.The kinetics of the inactivation of Escherichia coli,Saccharomyces cerevisiae,and Alicyclobacillus acidoterrestris in orange juice(pH 3.41,11.40°Brix,electrical conductivity of 0.3887 S m^(-1))by IEF were investigated.R_(adj)^(2),mean squared error(MSE),and Akaike information criterion(AIC)confirmed the Weibull model as the optimal-fitting one among the three.During the IEF treatment process,the temperature of the orange juice rose linearly with time.Escherichia coli and Saccharomyces cerevisiae had slower inactivation rates in early-stage IEF treatment and faster rates in the late stage,whereas Alicyclobacillus acidoterrestris exhibited the highest inactivation rate in the mid-stage,exhibiting shoulder effects and tailing effects.Among the three microorganisms,Saccharomyces cer-evisiae exhibited stronger initial stress tolerance to IEF,as it showed the highest α values and shoulder length(SI)values,ranging from 115.17 s to 304.25 s and 115.07 s-198.49 s,respectively.This phenomenon could be attributed to its eukaryotic cell structure and thicker cell wall.Another finding is that Alicyclobacillus acid-oterrestris may be more sensitive to IEF than conventional thermal treatments.Overall,this study established kinetic models for microbial inactivation and compared them with the effects of pasteurization on the funda-mental quality attributes of orange juice,providing a theoretical foundation for applying IEF in the microbial control of acidic fruit juices.
